Turkey Meatballs
  • Cooking Time: 8-10 min
  • Servings: 33 balls (1 oz each)
  • Preparation Time: 15 min
  • 900 g extra lean ground turkey (1%fat)
  • 15 g shallot
  • 4 g garlic
  • 15 g. cilantro
  • 30 g red cabbage thin sliced
  • 40 g. baby bella mushrooms, chopped
  • 1 tbsp. tamari
  • salt and pepper to taste
  1. Pre-heat oven to 375. Line two baking sheets with tinfoil. In a lage mixing bowl, mix everything up thoroughly with your hands. Form 1 oz balls. (apron the size of golf balls)
  2. 1 ball = 31 cal: 6.9 protein, .2 carbs, .3 fat
This makes portion control so simple. Once the balls are done, no guess work os involved with weigh and portioning the protein because the balls were each weighed as I dropped them on the baking sheet to 1 oz size. They make lunch and diner a snap and are packed with so much flavor you will never miss the fat of a regular meatball!